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Items: 1 to 20 of 25

1.

Rapid and non-destructive determination of lean fat and bone content in beef using dual energy X-ray absorptiometry.

López-Campos Ó, Roberts JC, Larsen IL, Prieto N, Juárez M, Dugan MER, Aalhus JL.

Meat Sci. 2018 Dec;146:140-146. doi: 10.1016/j.meatsci.2018.07.009. Epub 2018 Jul 10.

PMID:
30145410
2.

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.

Prieto N, Pawluczyk O, Dugan MER, Aalhus JL.

Appl Spectrosc. 2017 Jul;71(7):1403-1426. doi: 10.1177/0003702817709299. Epub 2017 May 23. Review.

PMID:
28534672
3.

Determination of optimum oven cooking procedures for lean beef products.

Rodas-González A, Larsen IL, Uttaro B, Juárez M, Parslow J, Aalhus JL.

Food Sci Nutr. 2015 Apr 24;3(6):475-85. doi: 10.1002/fsn3.229. eCollection 2015 Nov.

4.

Pork as a Source of Omega-3 (n-3) Fatty Acids.

Dugan ME, Vahmani P, Turner TD, Mapiye C, Juárez M, Prieto N, Beaulieu AD, Zijlstra RT, Patience JF, Aalhus JL.

J Clin Med. 2015 Dec 16;4(12):1999-2011. doi: 10.3390/jcm4121956. Review.

5.

Genome-wide association and genomic prediction of breeding values for fatty acid composition in subcutaneous adipose and longissimus lumborum muscle of beef cattle.

Chen L, Ekine-Dzivenu C, Vinsky M, Basarab J, Aalhus J, Dugan ME, Fitzsimmons C, Stothard P, Li C.

BMC Genet. 2015 Nov 21;16:135. doi: 10.1186/s12863-015-0290-0.

6.

The scope for manipulating the polyunsaturated fatty acid content of beef: a review.

Vahmani P, Mapiye C, Prieto N, Rolland DC, McAllister TA, Aalhus JL, Dugan ME.

J Anim Sci Biotechnol. 2015 Jun 24;6(1):29. doi: 10.1186/s40104-015-0026-z. eCollection 2015.

8.

Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity.

Mapiye C, Aalhus JL, Vahmani P, Rolland DC, McAllister TA, Block HC, Uttaro B, Proctor SD, Dugan ME.

J Anim Sci Biotechnol. 2014 Nov 24;5(1):54. doi: 10.1186/2049-1891-5-54. eCollection 2014.

9.

Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour.

Meadus WJ, Turner TD, Dugan ME, Aalhus JL, Duff P, Rolland D, Uttaro B, Gibson LL.

J Anim Sci Biotechnol. 2013 Nov 20;4(1):46. doi: 10.1186/2049-1891-4-46.

10.

Subcutaneous fatty acid composition of steers finished as weanlings or yearlings with and without growth promotants.

Mapiye C, Turner TD, Basarab JA, Baron VS, Aalhus JL, Dugan ME.

J Anim Sci Biotechnol. 2013 Nov 4;4(1):41. doi: 10.1186/2049-1891-4-41.

11.

Introducing an angle adjustable cutting box for analyzing slice shear force in meat.

Whitesell T, Avilés C, Aalhus JL, Calkins CR, Larsen IL, Juárez M.

J Vis Exp. 2013 Apr 26;(74):e50255. doi: 10.3791/50255.

12.

Type of packaging affects the colour stability of vitamin E enriched beef.

Nassu RT, Uttaro B, Aalhus JL, Zawadski S, Juárez M, Dugan ME.

Food Chem. 2012 Dec 1;135(3):1868-72. doi: 10.1016/j.foodchem.2012.06.055. Epub 2012 Jun 29.

PMID:
22953936
13.

Red blood cell trans-18:1 isomeric profile correlates with subcutaneous fat and muscle profiles in beef cattle.

Aldai N, Dugan ME, Rolland DC, Aalhus JL.

Meat Sci. 2012 Jun;91(2):203-6. doi: 10.1016/j.meatsci.2012.01.011. Epub 2012 Jan 25.

PMID:
22326065
14.

Greenhouse Gas Emissions from Calf- and Yearling-Fed Beef Production Systems, With and Without the Use of Growth Promotants.

Basarab J, Baron V, López-Campos Ó, Aalhus J, Haugen-Kozyra K, Okine E.

Animals (Basel). 2012 Apr 16;2(2):195-220. doi: 10.3390/ani2020195.

15.

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids.

Juárez M, Dugan ME, Aldai N, Basarab JA, Baron VS, McAllister TA, Aalhus JL.

Meat Sci. 2012 Mar;90(3):764-9. doi: 10.1016/j.meatsci.2011.11.010. Epub 2011 Nov 10.

PMID:
22115728
16.

Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat.

Juárez M, Dugan ME, Aalhus JL, Aldai N, Basarab JA, Baron VS, McAllister TA.

Meat Sci. 2011 Jul;88(3):434-40. doi: 10.1016/j.meatsci.2011.01.023. Epub 2011 Feb 2.

PMID:
21345599
17.

Effects of dry-ageing on pork quality characteristics in different genotypes.

Juárez M, Caine WR, Dugan ME, Hidiroglou N, Larsen IL, Uttaro B, Aalhus JL.

Meat Sci. 2011 May;88(1):117-21. doi: 10.1016/j.meatsci.2010.12.011. Epub 2010 Dec 9.

PMID:
21195561
18.

Enhancing pork loin quality attributes through genotype, chilling method and ageing time.

Juárez M, Caine WR, Larsen IL, Robertson WM, Dugan ME, Aalhus JL.

Meat Sci. 2009 Nov;83(3):447-53. doi: 10.1016/j.meatsci.2009.06.016. Epub 2009 Jun 16.

PMID:
20416685
19.

Trans-18:1 and conjugated linoleic acid profiles after the inclusion of buffer, sodium sesquicarbonate, in the concentrate of finishing steers.

Aldai N, Dugan ME, Kramer JK, Robertson WM, Juárez M, Aalhus JL.

Meat Sci. 2010 Apr;84(4):735-41. doi: 10.1016/j.meatsci.2009.11.009. Epub 2009 Nov 18.

PMID:
20374850
20.

Production of docosahexaenoic acid (DHA) enriched bacon.

Meadus WJ, Duff P, Uttaro B, Aalhus JL, Rolland DC, Gibson LL, Dugan ME.

J Agric Food Chem. 2010 Jan 13;58(1):465-72. doi: 10.1021/jf9028078.

PMID:
19924860

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